Spiced Pineapple Empanadas with Dulce de Leche Glaze

Instructions

1. 1

   In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   ~5 min
2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~10 min
3. 3

   While the dough chills, combine diced pineapple, brown sugar, cinnamon, nutmeg, cornstarch, and lime juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the pineapple has softened and the mixture has thickened, about 10-15 minutes.

   ~15 min
4. 4

   Remove the pineapple filling from heat and let it cool completely.

5. 5

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

   ~5 min
6. 6

   On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles.

   ~10 min
7. 7

   Place about 2 tablespoons of the cooled pineapple filling onto one half of each dough circle. Moisten the edges with water, then fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.

   ~10 min
8. 8

   Place the empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and puffed.

   ~25 min
9. 9

   While the empanadas are baking, whisk together the dulce de leche and milk in a small saucepan over low heat until smooth and pourable. This will be your glaze.

   ~3 min
10. 10

    Once the empanadas are out of the oven, let them cool slightly on a wire rack before drizzling with the warm dulce de leche glaze.

    ~2 min